Sawara is a tane that falls somewhere between hikarimono (silver skinned, shiny fish) and shiromi (white fish). The best sawara is caught off the coast of Japan in the winter time.  It is then called kan sawara (寒) and is at its peak level of fat, with soft, almost flaky texture and great umami flavors.  Young sawara is called sagoshi and is delicious as well.

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